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Grilled Fish Tacos With Lime Cabbage Slaw

Bright, colorful fish tacos are as tasty as they are pretty
Grilled Fish Tacos With Lime Cabbage Slaw


Host a fiesta and serve these grilled fish tacos alongside many margaritas.

This recipe is courtesy of Cooking Classy.


For the tacos

  • 1 Pound tilapia or cod
  • 2 Tablespoons canola oil
  • 1 1/2 Tablespoon lime juice
  • 1 clove garlic, minced
  • 1 1/2 Teaspoon chili powder
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon paprika
  • 1/8 Teaspoon cayenne pepper
  • Salt
  • Freshly ground black pepper
  • 6 corn tortillas
  • 1 avocado, sliced
  • Sour cream, for serving
  • Cotija cheese, for serving
  • Hot sauce, for serving
  • Salsa, for serving

For the slaw

  • 1/2 red cabbage, cored and thinly sliced
  • 1/4 Cup cilantro, chopped
  • 3/4 Cups red onion, thinly sliced
  • 1 1/2 Tablespoon lime juice
  • 1 Tablespoon canola oil


For the tacos

In a small bowl, whisk together the canola oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Season with salt and pepper. Place fish into a gallon-sized Ziploc bag, and pour the marinade over it. Seal bag, shake to coat the fish, and allow to marinade for 20 minutes.

Preheat the grill to medium-high heat. Brush grill grates with oil, and place fish on grill. Grill until cooked through, about 3 minutes per side. Transfer to a plate, and break into pieces. Serve in warmed taco shells topped with slaw and other optional toppings. 

For the slaw

Place cabbage, cilantro, and red onion in a medium mixing bowl. Pour lime juice and canola oil over the top. Season lightly with salt and pepper. Toss to coat evenly.